Juicy tomato and rich tuna melt in your mouth good.
This is my award winning sushi recipe which I won the outstanding performance award at "sushi project" by iCommons Summit'08 in Sapporo.
http://www.youtube.com/watch?v=xpUjBomzYjs
iCommons Summit put out a call for sushi recipes and designs from around the world, so that they can promote Japan's "sushi culture" to a new level, not just as part of Japanese culture but as a "world culture".
My prize-winning recipe is "Tomato Cup Sushi". I stuffed sushi rice and tuna salad in tomatoes. Those are juicy and easy to eat. The sweet and sour flavor of sushi vinegar matches perfectly to the tuna salad! You gotta try ;)
Regarding the sushi project, I was interviewed by Hana TV. It was broadcast only in Hokkaido, though.
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Bite-Size Tomato Cup Sushi
Difficulty: Easy
Time: 20min (w/o rice cooking time)
Number of servings: 8 (or more)
Ingredients:
8 (or more) tomatoes about 4cm (1.5inch) in diameter
300g (10.5oz.) cooked Japanese rice (short-grain rice)
2 tbsp Sushisu (seasoning for sushi rice)
A
* 2 tbsp. (30g=1oz.) drained canned tuna
* 1 tbsp. finely-chopped sweet pickle
* 1 tbsp. finely-chopped onion
* 1 tbsp. drained canned whole corn kernels
* 1&1/2 tbsp. mayonnaise
* salt and pepper
parsley flakes
Directions:
1. Place cooked Japanese rice in a bowl. Add Sushisu while the rice is hot and slice through rice using rice paddle to separate the grains. (Cool the rice before you use.)
2. Slice tops off the tomatoes, and scoop out the pulp and seeds. Discard seeds, chop the pulp, and keep aside.
3. Mix the chopped pulp (2.) and A.
4. Stuff moderate amount of sushi rice into tomatoes, place the tuna mixture (3.) on top, and sprinkle with parsley flakes.
Preferably refrigerate before you serve!
Ingredients to make sushi vinegar from scratch.
* 1&1/2 tbsp. rice vinegar
* 1/2 tbsp. sugar
* 1/2 tsp. salt
↓レシピ（日本語）
http://cooklabo.blogspot.jp/2012/09/blog-post.html
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